Name: Blueberry Lemon Ricotta Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1 cup ricotta cheese; 1 whole Meyer lemon (zested and juiced); 1 teaspoon blueberry balsamic vinegar; 2 sticks butter (softened to room temperature, plus additional for greasing the bundt pan); 1 3/4 cups granulated sugar; 2 whole eggs; 1 cup fresh blueberries (plus additional as needed for serving); 1 1/2 cups powdered sugar; 1 whole Meyer lemon (zested); 1 1/2 whole Meyer lemons (juiced (including the one you zested)); 1/2 teaspoon blueberry balsamic vinegar

You all, I got to wear flip-flops this week! My feet were so happy. The weather has been gorgeous and it has put me in the mood for sunny, fresh flavors. There were gorgeous Meyer lemons at my store and beautiful blueberries that I could not pass up. I decided to take my basic cake recipe and put a bit of a Mediterranean twist on it with this amazing blueberry lemon ricotta cake. Both of my Nanas loved blueberries and lemon, and I loved baking this cake in their honor. Best of all, it was really simple to make!

The batter for the blueberry lemon ricotta cake is a basic batter, just fancied up a bit! — The batter for the blueberry lemon ricotta cake was a basic cake batter, just fancied up a bit. My beloved stand mixer did all of the work for me. The last touch was gently folding in the blueberries so that they didn’t mash and burst all over the place in the batter.

The blueberry lemon ricotta cake was ready to bake! I love a bundt pan for this recipe but any cake pan would work here. — I thought a bundt pan was perfect for this recipe. They make cakes so pretty without much effort. Once I transferred the easy batter into it, the blueberry lemon ricotta cake was ready to bake. Feel free to experiment with any other cake pans you have if you don’t want to use a bundt pan though.

Turning a cake out of the pan gives me a mini heart attack every time! Luckily this blueberry lemon ricotta cake came out in one piece. — I’ve said it before and I’ll say it again…the toothpick test is the best way to see if a cake (or almost any baked good really) is done. Ovens can vary, so it’s the great equalizer. My toothpick came out squeaky clean at about 48 minutes and I knew the blueberry lemon ricotta cake was done. I let it cool for about 20 minutes, then gently used a butter knife to loosen it as much as possible around the edges before turning it out onto a cake plate.

This glaze just sends the blueberry lemon ricotta cake over the top! — While I let the cake completely cool, I made the simple lemony glaze. I just stirred it all together in a bowl. There was lots of sweet Meyer lemon and blueberry balsamic vinegar for fantastic flavor. Let me tell you, this glaze just sent the blueberry lemon ricotta cake over the top!

I drizzled that glaze all over the cake and then it was ready to go! Oh my goodness, the lemon and bursts of blueberries made the cake so fresh and bright. The ricotta gave it the most incredible mouthfeel and kept it from being cloyingly sweet. Then the glaze just gave it the perfect finish. Marc went absolutely nuts for it! Here’s to Spring, flip-flops and fresh flavors my friends! Enjoy the warm weather.

0 from 0 votes

Blueberry Lemon Ricotta Cake

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

Course: Dessert

Servings: 1 cake

Author: Jeanie and Lulu's Kitchen

Ingredients

FOR THE BLUEBERRY LEMON RICOTTA CAKE

2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup ricotta cheese
1 whole Meyer lemon zested and juiced
1 teaspoon blueberry balsamic vinegar
2 sticks butter softened to room temperature, plus additional for greasing the bundt pan
1 3/4 cups granulated sugar
2 whole eggs
1 cup fresh blueberries plus additional as needed for serving

FOR THE GLAZE

1 1/2 cups powdered sugar
1 whole Meyer lemon zested
1 1/2 whole Meyer lemons juiced (including the one you zested)
1/2 teaspoon blueberry balsamic vinegar

Instructions

Pre-heat the oven to 350 degrees. Liberally butter a bundt pan and sprinkle it with flour. In a bowl, whisk together the flour, baking soda, salt and cinnamon for the dry ingredients. In another bowl, stir together the ricotta cheese, lemon zest, lemon juice and blueberry balsamic for the wet ingredients.
Get out a stand mixer fitted with the paddle attachment. Thoroughly cream the butter and sugar together in the stand mixer bowl until they are fluffy and light. Add the eggs next. Turn the speed to low and slowly add 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Repeat with the next 1/3 of dry ingredients and remainder of wet ingredients. Finish with the last of the dry ingredients until a soft cake batter forms. Switch to a rubber spatula and gently fold in the fresh blueberries.
Transfer the cake batter into the prepared bundt pan and smooth it out with the rubber spatula. Bake the cake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 20-30 minutes, then carefully turn it out onto a cake plate to finish cooling.
While the cake cools, make the easy glaze. Simply stir the powdered sugar, lemon zest, lemon juice and blueberry balsamic together thoroughly in a bowl until it is a thick, lovely glaze. While the cake is still warm, drizzle the glaze all over the cake and let it lovingly coat it. Then serve with some extra fresh blueberries on the plate and enjoy!

SaveSave